CHINESE BUTTER CHICKEN

I ngredients :

chicken breast, cut into thin cubes
garlic, minced
ginger, minced
curry leaves
red chilli, sliced
evaporated milk
shao hsing wine / cooking rice wine
butter
light soy sauce
oyster sauce
corn / potato starch
water
Method :
in a bowl, mix chicken pieces with a bit of soy sauce. leave to marinate in the fridge for at least 15 minutes

heat up some oil for deep frying
coat the marinated chicken pieces with corn / potato starch

when the oil is hot enough, deep fry the chicken pieces until golden
drain the chicken pieces of excess oil on absorbent kitchen towels. set aside

in a wok / pan, melt some butter with a bit of cooking oil (prevents the butter from getting burnt too fast)
saute minced garlic and ginger until fragrant
add in curry leaves and chilli slices and saute for a few seconds

turn the heat to low, add in evaporated milk, some water, a slosh of shao hsing wine, oyster sauce and stir well

when the sauce starts to thicken, turn the heat off and add in chicken pieces. mix well. the sauce will continue to thicken as
you toss and turn the chicken pieces in it

serve, and enjoy